I love shrimp dishes. But unless you make it yourself, these dishes never come with enough shrimp in them to achieve satiety. When I heat this up in the lunch room, all my colleages suddenly look like they’re going to drop over to my office for a little lunch time meeting.
I like this over brown rice. The rice isn’t included in the calorie count below. I typically use two bags of frozen shrimp, and let it thaw in the fridge before I make it. The hardest part is chopping up the tomatoes, but it’s worth it.
- 4 teaspoons extra-virgin olive oil
- 8 large cloves garlic, minced
- 30-40 jumbo or tiger shrimp, peeled and rinsed
- 10 small fresh tomatoes, diced (~4 Cups)
- 12 ounces low fat or non fat crumbled feta cheese (~2 Cups)
- 1 to 4 teaspoons fresh lemon juice (to taste)
- 2 teaspoons dried dill
- 1 teaspoon sea salt
- Heat olive oil over medium heat in skillet; add garlic and cook for about 30 seconds.
- Add shrimp and saute on each side for 1 minute or until they are pink on the surface.
- Add the tomatoes and feta to the pan and stir until sauce begins to form, about 6 minutes.
- Stir in lemon juice, dill, and salt; cover and simmer for 4 minutes or until sauce thickens. Yield: 8 servings (serving size ~1 1/2 Cups)
Calories 246; fat 12 grams; protien 31 grams; carbs 7 grams. Adapted from a recipe by Karina Tanguay.